Eggplant, Zucchini & Tomato Lasagna

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Servings

4

Prep Time

30 minutes

Cook Time

45 minutes

A year round favorite - amazing for summer using your seasonal bounty! This lasagna is sure to impress - it is the perfect blend of delicious vegetables combined with satisfying pasta and cheese.

Ingredients

  • 1 cup tomato sauce
  • 1 pack Lasagna noodles, cooked
  • 1 cups mozzarella cheese, shredded
  • 1 cup Ricotta Cheese
  • 2 medium eggplant, sliced 1/4" thin circles
  • 3 green zucchinis, sliced 1/4" thin circles
  • 2 lb fresh tomatoes, sliced 1/4" thin circles
  • 1 cup Spinach
  • 1/8 cup grated romano cheese
  • 1 tbsp Salute Santé! Cold-Pressed Grapeseed Oil
  • 1 tbsp Salute Santé! Basil or Roasted Garlic Grapeseed Oil

Directions

  1. Preheat oven to 425º F.
  2. Cover a large round or rectangular baking dish with a thin layer of Salute Santé! Grapeseed Oil.
  3. Add 2 Tbsp of sauce to the baking dish and spread over the bottom.
  4. Add first layer of cooked lasagna noodles. Add more sauce.
  5. Alternate the sliced eggplant, zucchini, tomatoes and spinach in different layers.
  6. Sprinkle with some of the mozzarella cheese and dollops of ricotta cheese.
  7. Cover with more sauce.
  8. Repeat the process for multiple layers of veggies, pasta, sauce, cheese if dish height allows.
  9. Cover with remaining sauce and grated cheese. Sprinkle basil or roasted garlic grapeseed oil over top.
  10. Bake for 45 minutes.
  11. Remove from the oven and let stand for about 15 minutes.
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